Sous AkA Head cheese
From jenniferbyrdez 17 years agoIngredients
- 4 to 5 lb. pork butt Or shoulder and 4 or 5 pigs feet or shopping list
- 2 beef tongues and 5 or 6 pigs feet shopping list
- water to cover shopping list
- 2 large onions shopping list
- 1 cup celery/diced fine shopping list
- 6 to 8 cloves garlic, minced shopping list
- 2 bay leaves shopping list
- 2 envelopes unflavored gelatin shopping list
- 1/2 cup chopped parsley shopping list
- 1 cup red or green bell pepper shopping list
- 1/2 cup chopped green onions shopping list
- 1/2 cup hot sauce (your brand) shopping list
- s and p and cayenne to taste shopping list
How to make it
- In large pot, place all of the ingredients. Add enough water to cover and bring to rolling boil. Skim offf all foam & impurities during the first half hour or so of cooking.
- Turn heat to med. low and cook until meat is tender and pulling away from the bone (appt. 2 1/2 hrs.)
- Remove all meat from pot and lay out on a flat baking pan to cool.
- Remove 6 cups of cooking stock and return to a low boil. Boil for 3 min. and remove from heat. Season to taste using salt and cracked black pepper.
- Add dissolved gelatin and set aside.
- Once meat has cooled, remove all bones and finely chop meat.
- Place equal amounts of meat in 2 loaf pans (or molds) and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold together.
- Cover with clear wrap and place in frig. overnight.
- Serve with good crackers or bread.
- Invite all your friends over and don't tell them what it is until after they have tasted it.
The Rating
Reviewed by 18 people-
My hubby would love this one, printing out 4 him.ty
theiris in Garden City loved it
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Just thought I would drop in and say hi. Guess I must be 'nuts' to do that ...was going to boot up your rating but i see I did that a while ago. Then again what are friends for?
mystic_river1 in Bradenton loved it
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Wow...:)
shuga in United States loved it
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